Last week I posted this family favorite recipe on the website. I am now re-posting the same recipe here because I have decided to keep all my recipes on the blog. Soon I will remove it from http://www.blissbalancehealth.com. I will update the Facebook page letting everyone know when I have posted a new recipe here, or you can just follow the blog to receive updates.

This salad is a staple in our family. I make it at least once a week, sometimes as the star of the meal and sometimes as a side. It is made in Ayurveda style, keeping in mind the six tastes, so it is a really flavorful dish.

When I am creating a dish, I always like to think about what are the ingredients bringing to the table? So let’s take a look at the recipe from an Ayurveda perspective!

Quinoa -it  is the sweet and also the astringent taste. This is where you will find your carbohydrates and protein; a healing and compacting quality. This grain has been called a super-food for its protein content and it’s long history use by the Inca warriors.

Onion, garlic, peppers, cilantro, and spices– bring in the pungent taste. This is where you will find those qualities that will enhance your digestion and detoxify your system.

Zucchini, squash, spinach – this where you will find the bitter taste. The bitter tastes also has detoxifying qualities, helps with gas and bloating , and aids weight loss.

Tomato – represents the sour taste, aiding in digestion and promoting the appetite.

Salt – the salty tastes stimulates digestive juices and makes the other tastes more delicious.

In Ayurveda we want to make our meals balanced with the six tastes, but keeping in mind those tastes that are more beneficial to your mind-body type. So let’s get to the recipe!

Rainbow Quinoa Salad

Ingredients:

1 c of quinoa

2 c of vegetable broth

1 Tbs coconut oil

1 onion diced

2 garlic heads chopped

½ of each color of bell peppers (red, yellow, and orange) diced

1 zucchini diced

1 yellow squash diced

2 c of baby spinach

1 Tb of cilantro finely chopped

1 tomato small diced

1 tsp salt

½ tsp black pepper

1 tsp cumin

1 tsp coriander

1 tsp oregano

Red pepper flakes to taste

Directions:

In a small saucepan bring the broth to a boil, add the quinoa and let it simmer in a low temperature for about 15 minutes. Melt the oil in a large pan, add the vegetables in order, one at the time, and sauté in medium heat. Add the spices and let it simmer for 2-3 minutes; add the cooked quinoa to the vegetable mixture. Serve it hot or cold as a side salad. Enjoy!

If you would like to learn more about Ayurveda Lifestyle contact me at armenia@blissbalancehealth.com